The effects of freezing and thawing in the manufacturing process on ATP-related compound contents of the boil-dried adductor muscle of scallop (shiraboshi)
2005
Yamazaki, M.(Tokyo Univ. of Agriculture (Japan)) | Nishioka, F.
The contents of ATP-related compounds in the boil-dried adductor muscle of scallop (Shiraboshi), that had a step of freezing in different stages of the manufacturing processes were compared. The product manufactured with a freezing step after the processes of the 1st boiling (with plain water) to open the shell and the water washing had high HxR and Hx contents. On the other hand, the product manufactured with a freezing step after the processes of the 2nd boiling (with salt water) to season and the torrefaction had a high AMP content and almost no HxR. The main ATP-related compound was AMP in the frozen samples and the rapidly thawed samples. However, Hx increased in the slowly thawed samples. These observations indicated that the AMP in the products were highly dependent on the quality of the scallop adductor used as the material. Furthermore, it was shown that the introduction of the step of freezing after the step of the 2nd boiling was desirable to obtain the dried scallop product with a high level of AMP. During the steps prior to this step of the 2nd boiling, the AMP was not affected by applying the rapid thawing. These knowledge indicate the possibility of year-round operation of the boil-dried adductor muscle of scallop manufacturing by the addition of a freezing step to the processes using superheated steam for the torrefaction. The 1st boiling process decreased the ATP content and increased the AMP content of adductor muscle of scallop. ATP degrading enzyme in the adductor was not inactivated with the 1st boiling process, but inactivated with the 2nd boiling. Even AMP in the adductor muscle treated with the 1st boiling was decomposed during low temperature storage. AMP degrading enzyme is easily inactivated by the heating of 80 deg C for 5 min.
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